Drain the ricotta cheese in a cheesecloth-lined strainer set
Place ricotta cheese in strainer. Drain for about 1
b>Ricotta cheese and butter on low to medium heat.
(Sometimes the Ricotta
b>ricotta cheese in a strainer over night so that excess moisture is removed. In
to a disc and wrap in plastic wrap. Refrigerate for
Saute the DICED Canadian bacon in a non-stick pan with
il, garlic and chili pepper in a large saucepan on medium
o reduce in quantity considerably.
Now add the ricotta cheese to the
Bake cake mix as directed.
Cool down and cut in half.
(You can use a 9 x 13-inch pan.)
Beat Ricotta cheese with approximately 1/2 cup of sugar.
Add chocolate mini morsels. Sprinkle rum on bottom half and add Ricotta mixture in the middle. Top with other half of cake.
Take whipping cream whip and add sugar to taste.
Spread on top and sides of cake.
Refrigerate. Best if made the day before.
Preheat the oven to 350\u00b0F. Lightly grease an 8-inch round baking dish. Brush each sheet of phyllo with butter; fold in half and brush again. Line prepared dish with phyllo, overlapping the sheets. Bake 10 mins.
Meanwhile, beat eggs and ricotta cheese in a large bowl. Season to taste. Stir in spinach and 1/2 the prosciutto. Pour over phyllo crust. Arrange tomatoes and remaining prosciutto on top.
Bake 30-35 mins, until set. Serve hot or at room temperature.
Drain ricotta cheese in cheesecloth-lined colander for 30 minutes. Combine the ingredients and mix thoroughly until well combined. You may want to make a double batch if you are making lasagne or manicotti.
ver large bowl.
Place ricotta cheese in the prepared strainer; cover with
d a pinch of salt in a pot over medium-high
eat eggs in a small bowl.
Stir in ricotta cheese, parmesan cheese and parsley
br>Combine ricotta cheese, milk, confectioners' sugar, and vanilla extract in a blender
ooking spray.
Place the ricotta cheese in a strainer set over a
Place eggplant cubes in colander, sprinkle generously with salt.
Bake cake mix as directed.
Cool down and cut in half.
(You can use a 9 x 13-inch pan.)
Beat Ricotta cheese with approximately 1/2 cup of sugar.
Add chocolate mini morsels. Sprinkle rum on bottom half and add Ricotta mixture in the middle. Top with other half of cake.
Take whipping cream whip and add sugar to taste.
Spread on top and sides of cake.
Refrigerate. Best if made the day before.
king powder and stir in gently.
In a large mixing bowl
In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.